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What’s the Dish? The Silkiest Edamame Blender Hummus Dip


Did you watch our “What’s the Dish” episode? Try the Silkiest Edamame Blender Hummus Dip!


(Vegan, Gluten Free)

Yield: 2 ½ cups

  • 9 ounces edamame, shelled
  • 1 tsp baking soda
  • 1/2 tsp ground coriander
  • 1 1/2 tsp Kosher salt
  • 3 garlic cloves, in skin, smashed
  • 1-2 lemons
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp ice water

To serve:

  • Radishes or red chile sliced thin
  • fresh cilantro or parsley, chopped
  • roasted pumpkin seeds
  • extra virgin olive oil
  • ground cumin
  • Place edamame in a medium saucepan with baking soda and garlic and cover with water.


  • Bring to a boil,
  • Reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
  • Strain the edamame and garlic, discarding the garlic skin.
  • Transfer to a high speed blender.
  • Add the lemon juice, starting with one lemon.
  • Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of ice water.
  • Blend until very smooth, scraping sides as needed.
  • Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
  • Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
  • Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
  • Serve with naan, tortilla chips, or crudite and enjoy!

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